New Orleans-Style Meat Loaf with California Raisins and Creole Mustard

  • Yield 2 servings
  • Prep 10 mins
  • Cook 20 mins

California raisins add unbelievable flavors to this Creole favorite.

California Raisin Marketing Board


10 ounces lean ground beef
1/2 cup breadcrumbs
1/4 cup chopped California natural and golden raisins
1 large egg
3 tablespoons chopped shallots
2 tablespoons Creole mustard, divided
1 teaspoon crumbled dried sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons California raisin juice concentrate or molasses


  1. Preheat oven to 425F. Combine beef, breadcrumbs, chopped raisins, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1-inch thick, and place on small rimmed baking sheet.
  2. Bake loaves 10 minutes. Mix raisin juice concentrate or molasses and remaining 1 tablespoon mustard in small bowl. Brush mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160F, about 8 minutes.

Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

Recipe by Chef Anthony Spizale, courtesy of the California Raisin Marketing Board